BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

144 related articles for article (PubMed ID: 28662907)

  • 1. Sensory properties of chile pepper heat - and its importance to food quality and cultural preference.
    Guzmán I; Bosland PW
    Appetite; 2017 Oct; 117():186-190. PubMed ID: 28662907
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Final report on the safety assessment of capsicum annuum extract, capsicum annuum fruit extract, capsicum annuum resin, capsicum annuum fruit powder, capsicum frutescens fruit, capsicum frutescens fruit extract, capsicum frutescens resin, and capsaicin.
    Int J Toxicol; 2007; 26 Suppl 1():3-106. PubMed ID: 17365137
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Determination of absolute threshold and just noticeable difference in the sensory perception of pungency.
    Orellana-Escobedo L; Ornelas-Paz JJ; Olivas GI; Guerrero-Beltran JA; Jimenez-Castro J; Sepulveda DR
    J Food Sci; 2012 Mar; 77(3):S135-9. PubMed ID: 22384966
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of cultivar and roasting technique on sensory quality of Bierzo roasted pepper.
    Guerra M; Sanz MA; Valenciano JB; Casquero PA
    J Sci Food Agric; 2011 Oct; 91(13):2426-30. PubMed ID: 21823125
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers.
    Kollmannsberger H; Rodríguez-Burruezo A; Nitz S; Nuez F
    J Sci Food Agric; 2011 Jul; 91(9):1598-611. PubMed ID: 21445890
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Developing a carob-based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics.
    Srour N; Daroub H; Toufeili I; Olabi A
    J Sci Food Agric; 2016 Jul; 96(9):3047-57. PubMed ID: 26416256
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.).
    Barbero GF; Ruiz AG; Liazid A; Palma M; Vera JC; Barroso CG
    Food Chem; 2014 Jun; 153():200-6. PubMed ID: 24491721
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Electroanalytical overview: the pungency of chile and chilli products determined
    Crapnell RD; Banks CE
    Analyst; 2021 May; 146(9):2769-2783. PubMed ID: 33949422
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods.
    Lyu C; Hendriks A; Geary LN; Forde CG; Stieger M
    J Food Sci; 2023 Mar; 88(S1):158-171. PubMed ID: 36524838
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Quantitative analysis of capsaicinoids in fresh peppers, oleoresin capsicum and pepper spray products.
    Reilly CA; Crouch DJ; Yost GS
    J Forensic Sci; 2001 May; 46(3):502-9. PubMed ID: 11372985
    [TBL] [Abstract][Full Text] [Related]  

  • 11. A sensory lexicon to characterize the quality of fresh and preserved peppers.
    Uppili B; LaFountain LJ; Johanningsmeier SD
    J Food Sci; 2023 Dec; 88(12):5216-5235. PubMed ID: 37921565
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Pungency in Capsicum chinense: variation among countries of origin.
    Antonious GF; Berke T; Jarret RL
    J Environ Sci Health B; 2009 Feb; 44(2):179-84. PubMed ID: 19130376
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
    Šporin M; Avbelj M; Kovač B; Možina SS
    Food Sci Technol Int; 2018 Apr; 24(3):251-263. PubMed ID: 29207886
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Correlation between sensory and instrumental measurements of standard and crisp-texture southern highbush blueberries (Vaccinium corymbosum L. interspecific hybrids).
    Blaker KM; Plotto A; Baldwin EA; Olmstead JW
    J Sci Food Agric; 2014 Oct; 94(13):2785-93. PubMed ID: 24619938
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of cultivar and culture system on nutritional and organoleptic quality of strawberry.
    Akhatou I; Fernández Recamales Á
    J Sci Food Agric; 2014 Mar; 94(5):866-75. PubMed ID: 23881521
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Capsicum--production, technology, chemistry, and quality. Part III. Chemistry of the color, aroma, and pungency stimuli.
    Govindarajan VS
    Crit Rev Food Sci Nutr; 1986; 24(3):245-355. PubMed ID: 3527565
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Chili pepper fruits: presumed precursors of fatty acids characteristic for capsaicinoids.
    Thiele R; Mueller-Seitz E; Petz M
    J Agric Food Chem; 2008 Jun; 56(11):4219-24. PubMed ID: 18489121
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Evolution of Capsaicinoids in Peter Pepper (Capsicum annuum var. annuum) During Fruit Ripening.
    Barbero GF; de Aguiar AC; Carrera C; Olachea Á; Ferreiro-González M; Martínez J; Palma M; Barroso CG
    Chem Biodivers; 2016 Aug; 13(8):1068-75. PubMed ID: 27416068
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens).
    Manikharda ; Takahashi M; Arakaki M; Yonamine K; Hashimoto F; Takara K; Wada K
    J Oleo Sci; 2018 Jan; 67(1):113-123. PubMed ID: 29238032
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Multi-dimensional pungency and sensory profiles of powder and oil of seven chili peppers based on descriptive analysis and Scoville heat units.
    Zhu Y; Li X; Jiang S; Zhang Y; Zhang L; Liu Y
    Food Chem; 2023 Jun; 411():135488. PubMed ID: 36681025
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.